Honey Grapefruit Glazed Chicken with Coconut Rice

Glazed chicken with grapefruit, purple kale, coconut rice and mint in a bowl.

Honey Grapefruit Glazed Chicken with Coconut Rice

Course: Dinner

Cuisine: American

Keyword: gluten free honey chicken, grapefruit glazed chicken, Honey glazed chicken

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: -6

Calories: 282kcal

Author: Ashley

Honey Grapefruit Glazed Chicken with coconut rice, cilantro and mint is unbelievably good. Make paleo by using cauliflower rice if you'd like! Gluten-free.

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Ingredients

coconut rice:

1 cup water
1 cup lite canned coconut milk
1 cup white or brown rice I used long grain white
salt to taste

grapefruit glazed chicken:

1 cup freshly squeezed grapefruit juice about 2 large Winter Sweetz Grapefruits
1/3 cup honey
2 TBS coconut sugar
1/4 cup coconut aminos
1/4 cup apple cider vinegar
1 TBS sesame oil
1/2 tsp ground ginger
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt or to taste
2 TBS tapioca starch/flour
2 lbs chicken breast could also use chicken thighs

toppings:

cilantro
mint
grapefruit segments see this video
purple kale

Instructions

Prepare the rice: In a medium-large saucepan over medium-high heat add water and coconut milk and bring to boil. Add in rice bringing pot to simmer and allow to cook for 15-20 minutes, according to package instructions. Remove from heat when done.
Meanwhile prepare the grapefruit glaze: In medium saucepan over medium heat add freshly squeezed grapefruit juice, honey, coconut sugar, coconut aminos, vinegar, oil, spices and salt. Whisk gently until combined and allow mixture to come to a boil before simmering for about 15-20 minutes.
While the sauce is simmering, prepare the chicken: Trim off any excess fat from chicken breast as desired. Pat chicken dry and sprinkle with coriander, cumin, chili powder and salt. Heat a large skillet to medium heat. Add some oil to pan and place chicken breast in pan, not overcrowding the pan. Cook chicken about 2-3 minutes on each side.
Now that the sauce has simmered, remove from heat and whisk in the 2 tapioca starch – whisk quickly and continuously so it doesn't clump. You can omit the tapioca starch, the sauce just won't be as thick.
Pour sauce over chicken in skillet and allow the chicken to simmer for about another 3 minutes, or until internal temperature has reached 165ºF. Remove from heat.
Serve grapefruit glazed chicken with coconut rice and top with fresh cilantro, mint, grapefruit segments, and massaged purple kale. Enjoy!

Nutrition